Cantonese cuisine and Cantonese cuisine are inseparable in the eating habits of Cantonese people. In three meals a day, Cantonese people put snacks in a very important position, and the banquet is finally divided into salty and sweet; In the holiday food arrangement, not only fresh fruit is sometimes cooked, but also beautiful. Cantonese restaurants and teahouses all open tea markets and rice markets. Famous Cantonese dishes include: roast suckling pig, boiled shrimp, Long Hudou, grandfather chicken, braised pork with taro, braised skirt wings, scrambled eggs in Huangpu, braised Mi Chong, dog meat pot, multicolored shredded snake, chrysanthemum, dragon and tiger, phoenix, snake soup, etc. These are all famous Guangzhou dishes with local flavor, such as Manchu banquet, delicious bass balls, drunken shrimps and crabs in Jufengyuan and Nanyang Hall. Wen Yuan Jiangnan Baihua Chicken, Nanyuan Braised Abalone Sliced, Xiyuan Dinghu Vegetables, Dayuan Braised Skirt Wings, Snake King Stewed Dragon and Tiger, Six Old Chicken, Yuyuan Glass Shrimp, Huayuan Osmanthus Wings, Northland Yushu Chicken, Wang Ji Roasted Suckling Pig, Xinyuan Fish Cloud Soup, Jinling Duck Sliced, Guan Zhen Fish Soup.